Beef Rouladen

Description: This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I've added the pickle as an optional ingredient. :)

Ingredients:

• 1/4 cup Dijon mustard
• 2 lbs top round steaks, sliced into 8 slices (1/4 inch thick)
• salt and pepper
• 8 slices bacon
• 1 large onion, cut into thin wedges
• 8 dill pickles, thinly sliced (optional)
• 3 tablespoons cooking oil
• 3 cups beef broth
• 1/3 cup flour
• 1/2 cup water
• chopped fresh parsley

Steps:

1. Spread mustard on one side of each slice of meat.
2. Sprinkle with salt and pepper.
3. Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
4. Put oil in dutch oven or other large pan and brown meat; drain.
5. Add broth and bring to a boil.
6. Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
7. Remove meat and keep warm.
8. Combine flour and water until smooth and slowly stir into broth.
9. Bring to a boil, stirring constantly until thickened.
10. Remove wooden pics from meat and return to gravy; heat through.
11. Sprinkle with parsley if desired.